The Sweetest Christmas Fudge

17.12.15

Whenever I vist my friend (and amazing food stylist) Ajda Mehmet at her place in Amsterdam, she’s got something amazing going on in the kitchen. Whether it’s an incredible three-tiered cake she’s baking for an event or a delicious dinner she’s preparing for friends, it always smells amazing in her apartment and there’s always something yummy to taste. I actually think about her scrambled eggs every single morning when I wake up after she made me some for breakfast when I stayed at her house a year ago. While I was visiting her this week for a project we’re working on, she showed me the sweetest little edible Christmas gifts she’d been making – tiny tahini, cacao and chestnut fudge stars dabbed with delicate gold glitter. I had my camera in my hand, so without any further persuasion I shot these few images, tasting the fudge between shots and decided that I HAD to share the recipe with you guys because they are sooooo good and surprisngly healthy too!

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Ajda adapted the recipe from one she’d tried by Susan Jane White and loved, so when it came to making Christmas gifts (being a food stylist an edible gift seems only fitting) she thought she’d use ingredients she had on hand to make her own adaption of the recipe, resulting in these beautiful little fudgey stars for her lucky Christmas recipients. Not only are they simple to make but they make a beautiful gift, such a sweet idea!

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TAHINI, CACAO AND CHESTNUT FUDGE

3 tbsp coconut oil
175g tahini
200g chestnut puree
3 tbsp cacao powder
3 tbsp cacao nibs
1 tsp sea salt

Melt the coconut oil gently in a small pan. Stir in the chestnut puree until well combined. Turn the heat off and mix in the rest of the ingredients. Pour the mixture into a square or rectangle tin or dish (lined with baking paper), sprinkle with extra sea salt and cacao nibs and put it in the freezer for at least 2 hours.

Use a cookie cutter to press shapes out of the fudge, and sprinkle with edible glitter for a bit of Christmas sparkle!

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Well guys, after seeing how simple this was to make in Ajda’s kitchen, I will be making a batch up for my family and friends this Christmas break too. I can imagine they would also look beautiful with desiccated coconut sprinkled on top. Here I am with my coconut talk again, but I swear it goes with everything!

I’ll be back for one last post over the weekend before I sign off for a very much needed and well deserved (if I don’t say so myself) Christmas break. Where I plan to eat a lot of fudge. See you in a couple of days!

Holly x

Photography: Avenue Lifestyle | Recipe (adapted from Susan Jane White) and food styling: Adja Mehmet

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